These lucky St. Patrick’s Day deviled eggs have such a tasty flavor and the dill mustard caviar adds such a fun texture! Clovers are edible and have a nice, mild flavor so they don’t add any bitterness… Just luck.
St. Patrick’s Day Curry Deviled Eggs
That’s right. Just in case you’re not aware, the Irish love this Indian spice in shepherd’s pies and it’s the preferred sauce for fries (chips). It’s also one of my favorite flavors of deviled egg.
I was lucky to find a precious bunch of shamrocks at my local food store for these deviled eggs, but if you’re not as lucky, you can make shamrocks out of basil using a shamrock stamp!
I have one that I used to make these precious shamrocks at my St. Patrick’s Day Brunch. They make such precious appetizer garnishes (and they’re just as lucky).
I also used some homemade pickle juice-soaked mustard caviar. If you’d like to make your own, it’s so simple! All you need is some pickle juice and dry mustard seeds. Here’s a step-by-step recipe for mustard caviar.
A Few Deviled Egg Pro Tips!
1. I simply use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing my eggs, I like to slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.
2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
3. No need to always gouge out your yokes with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white, to try sliding first.
4. To get perfectly smooth egg-fillings, push the yokes through a mesh strainer before mixing in your mayo and mustard.
5. Wash and gently dry your egg whites so that they’re absolutely perfect before filling.
6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo.
7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.
8. When garnishing with a spice, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heart break.
I love making seasonal and themed deviled eggs like these. Here are a few others for inspiration!
A Few More Fun, Seasonal Deviled Eggs:
- Autumn Dill Deviled Eggs
- Merry Little Christmas Deviled Eggs
- Romantic Valentines Day Deviled Eggs
- Adorable Little Halloween “Deviled” Deviled Eggs
These curry deviled eggs have such a tasty flavor and the dill mustard caviar adds such a fun texture.
You’ll require a pot, mesh strainer and mixing bowl for this recipe. It’s also nice to use a pastry piping bag and pretty tip so that your eggs are extra fancy.
- 6 large eggs
- 1 tbsp. mayo
- 1 tsp. creamy horseradish
- 1 tbsp. brown spicy mustard
- 1 tsp. curry powder
- 1 tsp. pickle juice-soaked mustard caviar
- Salt & pepper to taste
- Cayenne pepper to sprinkle
- Clovers to garnish
Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
Add mayo, mustard and creamy horseradish. Add a few shakes of salt & pepper. Stir till perfectly blended. Once perfectly creamy, split filling into 2 bowls.
Add teaspoon of curry powder and mix. Depending on the strength of your curry’s flavor, you might have to add a little more to get a real good punch of curry flavor. You may also have to add a little more mayo if your curry makes your filling a little dry.
Spoon your filling into a pastry piping bag and fill your pretty eggs.
Garnish with mustard caviar and shamrocks.
A Few More Fun, Seasonal Deviled Eggs: